Abstract
The exploration of naturally occurring antimicrobials in food preservation receives increasing attention due to consumer awareness of natural food products and a growing concern about microbial resistance toward conventional preservatives. Several studies addressing to the bacteriocins produced by lactic acid bacteria (LAB) isolated from milk and dairy products had highlighted the potential of these antimicrobial agents in food biopreservation. Bacteriocins are ribosomally synthesized peptides with antimicrobial activity, produced by LAB. Their mode of action may include pore formation, degradation of cellular DNA, disruption through specific cleavage of 16S ribosomal DNA, and inhibition of peptidoglycan synthesis. In this overview we report on several LAB bacteriocins and its activity against several other microorganisms from dairy environment. Importance of bacteriocin/s and bacteriocinogenic LAB was underlined in process of providing guaranty for delivery of safe dairy food products to consumers.
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